Saut 82ed chicken with blueberry vinegar sauce

Yield: 4 Servings

Ingredients:

1 lb Chicken cutlets -thinly sliced Salt and fresh ground pepper
4 tb Butter
1/4 c Shallots; minced
1 1/2 c Blueberries
1/2 c Water
3 tb Berry vinegar

Instructions:

1. Season the chicken cutlets with salt and pepper. Heat 3 tablespoons of the butter in a large nonreactive frying pan. Add the chicken and cook over medium heat turning once until golden brown and cooked t hrough about 2 minutes per side. Remove to a plate leaving the drippings in the pan. 2. Melt the remaining 1 tablespoon of butter in the pan. Add the shallots and cook over medium heat stirring for 1 minute. Add the blueberries and 1/2 cup water. Boil over medium-high heat for 2 minutes. Using the back of a spoon mash about one-quarter of the blueberries into the sauce to thicken it. 3. Stir in the vinegar and reduce the heat to medium-low. Return the chicken and any accumulated juices on the plate to the pan simmer 1 minute to heat through and serve. The 5 in 10 Chicken Breast Cookbook 5 Ingredients in 10 Minutes or Less by Melanie Barnard and Brooke Dojny ISBN 0-688-12689-8